ACMSF publishes second Campylobacter report

Monday 18 July 2005

The Advisory Committee on the Microbiological Safety of Food (ACMSF) has published its Second Report on Campylobacter following public consultation on the document.

The ACMSF advises the Agency on microbiological issues in food. Campylobacter is the single biggest cause of foodborne illness in the United Kingdom.

Earlier work by the ACMSF identified evidence to suggest that improper handling and preparation of chicken is a contributing factor. The Committee concluded that a reduction in food poisoning caused by Campylobacter would contribute towards the Agency achieving one of its key strategic aims to reduce the incidence of foodborne disease by 20% by 2006.

The report reviews current information on the detection, typing and epidemiology of Campylobacter, and its ability to cause disease. It considers measures for preventing contamination in poultry and other meat, and methods for tackling Campylobacter in domestic and catering environments. An annexe to the report deals with the key areas which the Committee considers require longer-term research.

The report is available in hard copy from the Secretariat (contact email: acmsf@foodstandards.gsi.gov.uk), quoting document reference FSA/0986/06, as well as at the link below.